Honey Chili Chicken Thighs With Creamy Cilantro Sauce Food

4 INGREDIENT HONEY LIME CHILI CHICKEN THIGHS

4 Ingredient Honey Lime Chili Chicken Thighs image

This recipe for 4-Ingredient Honey Lime Chili Chicken Thighs makes an easy weeknight meal. It's sweet, spicy and succulent!

Provided by Elaine

Time 45m

Number Of Ingredients 6

Ingredients

8-9 chicken thighs (bone-in, skin-on)
1 - 2 tbsp oil
1/4 cup lime juice (from 1 or 2 limes)
2 cloves garlic, (minced)
1 tbsp chili powder
1 - 2 tbsp honey

Steps:

Heat oven to 375°F.
Whisk the lime juice, garlic, chili powder, and honey together and set aside.
Pat chicken dry.
Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes), then flip and brown on the other side.
Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
Bake for 25-30 minutes or until chicken reaches an internal temperature of 175°F.
Serve garnished with extra lime slices.

Nutrition Facts : ServingSize 1 thigh, Calories 354 kcal, Carbohydrate 6 g, Protein 24 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 128 mg, Fiber 1 g, Sugar 5 g

HONEY & CHILI CHICKEN THIGHS WITH CREAMY CILANTRO SAUCE

HONEY & CHILI CHICKEN THIGHS WITH CREAMY CILANTRO SAUCE image

Categories Chicken

Number Of Ingredients 13

Ingredients

For the chicken thighs:
2 tablespoons honey
1 tablespoon chili powder
1/4 cup amber beer
2 tablespoons cider vinegar
1 tablespoon olive oil
10 boneless, skinless chicken thighs (about 1 1/2 pounds)
Roughly chopped cilantro, for garnish
For the sauce:
1 cup (8 ounces) sour cream
1 1/2 cups loosely packed cilantro
1 lime, zest and juice
1/4 teaspoon salt

Steps:

Preheat the oven to 450Â°F. Whisk together the honey, chili powder, beer, cider vinegar, and olive oil in a large mixing bowl. Add the chicken thighs to the bowl and stir until the thighs are evenly coated. At this point, the thighs can be baked immediately or refrigerated for up to three hours. Arrange the chicken thighs on a baking sheet and drizzle any dressing remaining in the bowl over top. Roast for 25-30 minutes, until cooked through and the thickest part of the thighs register 165Â°F with an instant read thermometer. While the thighs are roasting, make the cilantro sauce. Combine the sour cream, cilantro, lime zest and juice, and salt in the bowl of a food processor or blender. Process continuously until the cilantro is minced very fine and the sauce is light green in color. Taste and add more lime juice, salt, or cilantro to taste. The cilantro sauce can be made the day ahead and kept refrigerated until serving. Serve the chicken thighs immediately after roasting. Spoon any extra glaze from the pan over the hot chicken and garnish with roughly chopped cilantro. Serve the cilantro sauce alongside. Recipe Notes: â¢ Grilled Chicken Thighs: These chicken thighs can also be grilled over high heat for 4 minutes on each side with the grill covered. â¢ Bigger or Smaller Crowds: This recipe can be halved for smaller crowds or doubled for even larger crowds. Just make sure the thighs are spaced about an inch apart; roast in batches if necessary.

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